For many of us, grilled chicken is a go-to staple in our diets. But let’s get real, that can be terribly boring, week after week. This coconut crusted chicken recipe is just the cure. It has a faint coconut flavor but is also salty and satisfying without any of the breadcrumbs (gluten) or vegetable oils.
I served it with this homemade BBQ sauce, ketchup, and spicy mustard for a fun little meal. This is a great healthier substitute for moms whose kids love traditional chicken fingers.
Why is it healthier, you ask? Well let me elaborate. Coconut oil is good for you for so many reasons but gets a bad rap because it’s so high in fat. It’s good fat and will actually help you to LOSE weight if eaten daily. Coconut oil keeps your immune system strong, is good for your hair and skin, and even has antibacterial properties. The added benefit is that it’s incredibly, decadently delicious. Plus, breadcrumbs are made from (duh) bread which is full of gluten which is hard for most of us to digest.
– 2-3 large free range chicken breasts
– 1 egg
– 3/4 cup of unsweetened coconut shavings
– 3 tablespoons coconut oil
– Sea salt
– Cut chicken breast intro strips
– Crack and egg into a bowl and mix it well
– Cover a large plate in coconut shavings mixed with some salt
– Coat pieces of chicken in the egg and then press them into the coconut shavings on either side
– On low-medium heat, sautee coated chicken in coconut oil in 2 batches for about 5 minutes on each side or until golden and crispy
– Dry each batch of chicken on paper towels
– Make BBQ sauce using this recipe (I substituted raw honey for the brown sugar)